Tag: Artichoke Hearts

Chicken Tagine with Preserved Lemons and Artichoke Hearts

This is one of Rebekah’s signature feasts and one of my absolute favorites. Everything about it is sumptuous and savory and exotic, even the clay vessel it’s made in. The word “Tagine” is used for both the vessel and the meal itself, and a Tagine can be made in a myriad of ways, depending on the available ingredients. This recipe calls for chicken but we have also made it with rabbit and lamb, both of which are fabulous. Rebekah cans the Meyer lemons in wide mouth pint jars and stores them in the refrigerator for about six months, or up to a year, before use. ​ ​Over that time, as they preserve, the Meyer lemon skins become butter soft and creamy, and the salted juices thicken, developing an ethereal but penetrating aromatic liqueur which has the consistency of syrup.  Along with the saffron, green olives, ginger and roasted peppers, they fill the house with an intoxicating fragrance.

Chicken Piccata with Creamy Artichoke Hearts and Lemony Sauce

Piccata is an Italian style of cooking in which either veal or chicken is pounded flat into cutlets, dipped in egg whites, dredged in flour and Parmigiano cheese, and then pan fried.  Like all Italian cooking, very fresh and high quality ingredients are the secret.  We find that Parmigiano Reggiano that has been aged two to three years makes a big difference, as well as extra rich chicken bone broth, free range air chilled chicken thighs (much richer tasting than chicken breasts), and high quality virgin olive oil.  The combination of creamy young artichoke hearts and a lemony butter sauce make this meal a crowd favorite.  And if that crowd is your family and close friends, this meal will be the one they barge back into the kitchen for… to ask for seconds and thirds, and most of all, for more sauce.